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Chopped Greek Chicken Wrap

A quick and healthy meal bursting with flavor, combining tender chicken, fresh vegetables, and creamy feta cheese in a soft tortilla.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 large boneless chicken breast Tender and juicy, this protein serves as the star of the recipe.
  • 1 teaspoon kosher salt Enhances flavor, making the chicken truly tasty.
  • ¼ teaspoon freshly cracked black pepper Adds a subtle kick to the dish.
  • 3 tablespoons extra virgin olive oil Offers a rich, fruity flavor that blends beautifully with the other ingredients.
  • 1 large flour tortilla (burrito-size) Soft and pliable, providing the perfect wrap for your filling.
  • 1 head fresh iceberg lettuce, finely chopped Crisp and refreshing, it adds crunch and freshness to your wrap.
  • 100 grams guanciale, sliced paper-thin A flavorful addition that introduces a hint of savory richness.
  • 1 medium ripe tomato, diced Juicy and vibrant, it adds color and moisture.
  • ½ large red onion, thinly sliced Provides a zesty bite that complements the other flavors.
  • ½ large English cucumber, sliced into rounds Refreshing and cool, enhancing the crunch factor.
  • 4 tablespoons quality Greek salad dressing A tangy and aromatic blend that ties all the ingredients together.
  • ½ cup fresh feta cheese, crumbled Creamy and salty, this cheese amplifies the Mediterranean element.

Method
 

Preparation
  1. Start by seasoning the chicken breast with kosher salt and black pepper.
  2. Heat olive oil in a skillet over medium heat.
  3. Once hot, add the chicken breast and cook for about 6-7 minutes on each side, or until it’s thoroughly cooked.
  4. Remove from heat and let it rest for a few minutes before chopping it into bite-sized pieces.
Cooking
  1. While the chicken cooks, prepare the vegetables.
  2. Chop the iceberg lettuce, dice the tomato, slice the red onion, and cut the cucumber into rounds. Set these aside.
Assembly
  1. On the large flour tortilla, layer the chopped lettuce, chicken pieces, guanciale, diced tomato, sliced onion, cucumber rounds, and crumbled feta cheese.
  2. Drizzle with Greek salad dressing.
  3. Roll the tortilla tightly, tucking in the sides as you go to create a wrap.

Notes

Serve your Chopped Greek Chicken Wraps fresh. Cut them in half for easier handling. They pair well with chips or a small salad. For an extra touch, consider serving with more Greek dressing on the side. Wrap leftovers tightly in plastic wrap or foil and store in the refrigerator for up to two days. When ready to eat, unwrap and enjoy cold, or warm them slightly in the microwave.